Creamy lentil sauce with polenta

This creamy sauce goes wonderfully with polenta – the flavors complement each other wonderfully and also goes well with rice, gnocchi, pasta or mashed potatoes.

You can also prepare the sauce ahead of time and reheat before serving, but freezing is not recommended.

Lentils, which are legumes, look great in all colors. We know green, black, brown and red. Because it’s high in protein and fiber and low in calories, it’s a good choice for a healthy diet. And not only healthy, but also good. Here are some recipes in which lentils of all colors have a slight shine, so give them a try:

Great soup with red lentils and vegetables

Creamy vegetable soup with lentils

Red lentil curry on white rice

Lentil salad with tomato, corn and garlic topping

Soup with red lentils and spices

Have a good run!

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PREPARATION


INGREDIENTS (for 2 people):


Ingredients for lentil sauce:

1 medium leek

4 cloves of garlic

olive oil or ghee

1/2 teaspoon cumin (NOT cumin!)

1/2 teaspoon Harisa spice mix

2 fists of spinach

1 red pepper

1 tablespoon turmeric

120 g dried green lentils

0.8 l vegetable soup base (or boiling water and stock cubes)

Sol

pepper

1 bunch of fresh parsley

1 dl coconut milk (either sweet cream or cooking cream)


Polenta ingredients:

150 g instant polenta

Sol

1 stick of butter

550 grams of boiling water


PREPARATION

Cut the leek into rings and chop the garlic. Fry the leeks in the heated oil for a minute, then add the garlic, cumin and harissa. Stir and sauté for a minute or two more to soften but not color the garlic, then add the diced peppers and turmeric. Fry for another minute or two.

Shake the rinsed lentils over the roasted vegetables and mix, pour over the soup base and cook until the lentils are cooked (note the cooking time on the packaging). Stir the sauce occasionally. Add the spinach to the cooked lentil sauce, stir, add more coconut milk and cook for another 10 minutes to get a creamy sauce.

In the meantime cook the polenta. Shake the polenta in boiling and salted water (about 3 times more than polenta), stirring constantly with a whisk. Cook for a few minutes to allow the polenta to thicken and cook. Finally, add butter to the polenta.

Arrange the polenta on a plate, pour the sauce over it and garnish with chopped fresh parsley and serve.


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